In the unlikely event there is any pudding left over, it can be served cold. Photograph: Harry Weir Photography

This pudding is wonderful made with lemons, but might be even better with Seville oranges

A bakewell tart can be prepared one or two days ahead of time, and slices beautifully.

It's quick to make, you can even use use shop-bought pastry for a comforting dessert at this time of year

Bakewell tart.
Bakewell tart

Mango sundaes: the honeyed pecans and Greek yoghurt bring the creaminess and crunch which is essential for a good sundae

The tropical fruits are bright and colourful and taste like sunshine in a bowl

Chelsea buns: these are best eaten on the day they are baked, though they freeze well without the icing. Photograph: Harry Weir Photography

These buns do take hours to make but only require a few minutes of actual hands-on time

Chelsea buns
Chelsea buns

Black Forest gateau

This Germanic indulgence could make an easy and contemporary Christmas cake

Black Forest gateau
Black Forest gateau

Vegan mince pies: a real Christmas treat. Photography: Harry Weir Photography

Omitting the butter gives the filo pastry a wonderful crunch without a greasy finish

Vegan mince pies

Spoil your guests with these gorgeous canapes that are surprisingly straightforward to make. Photographs: Harry Weir Photography

Impress your guests with these simple but stylish canapes

Gingerbread can be cut into every shape imaginable and decorated as delicately or as gaudily as you like

Now is the right time to make gingerbread that will last right up until Christmas Day

In defence of the soufflé, they look so impressive that I think they’re worth that little extra effort

Few desserts look more impressive than a perfectly risen soufflé

Delicious: bread and butter pudding with bitter orange marmalade

This irresistible treat is easy to make and a great way to use up stale bread

Chocolate mocha squares

These tray-bake oaty biscuits have all the flavours of a morning coffee break

Dial up the taste  by folding chopped pieces of preserved stem ginger into the mixture.

Delicious fruit and spice treat to ward off cold of November

Delicious: chocolate ganache tart

An easy-to-make sweet treat that looks and tastes great

Halloween cupcakes

These grab-and-go little desserts could not be simpler to make

Spooktacular: Halloween cupcakes

These grab-and-go little desserts for all ages could not be simpler to make

These classic peanut butter biscuits are quick and easy

These cookies would also work with other nut butters so try experimenting with your favourite

What could be better than freshly baked cookies dunked in a cold glass of milk after a boisterous school day?

Kids will enjoy rolling the cookie dough into balls and imprinting the tops with a fork

Orange blossom tea cake with ice-cream. Photograph: Harry Weir Photography

Tea cakes doused in syrup look beautiful and are perfect for entertaining

Super rich, but super good: classic treacle tart. Photograph: Harry Weir

A mere sliver can be wonderful served as part of a trio of desserts

Classic treacle tart. Photograph: Harry Weir

Super rich but super good

Salted caramel eclairs. Photograph: Harry Weir Photography

The beauty of a home-made eclair is eating the choux pastry while it is still crisp

Brown bread ice-cream.

Put your stale homemade bread to great use with this brown bread ice-cream

Brown bread ice-cream.
Brown bread ice-cream

Old-fashioned fairy cakes. Photograph: Harry Weir

These treats might conjure extra luck for both Dublin and Kerry as generations gather to watch the replay

Vanessa Greenwood’s Irish farmhouse apple pie

Is there anything more homely than apple pie?

Sausage rolls are a popular childhood snack, but the ultra-processed pre-packaged ones aren’t healthy. Photograph: iStock

Vary the fillings and experiment with flavours with these homemade sausage-style rolls

This light and fluffy cake is a perfect mid-afternoon pick-me-up or delicious dessert

Blackberry cake

A fallen chocolate cake:  the petal colours stand out against the dark background.

Ample opportunity to decorate this tasty cake with ganache, fruit or flowers

Plums in puff pastry. Photograph: Harry Weir Photography

Serves 6

Plums in puff pastry. Photograph: Harry Weir Photography

Plums, soft almond frangipane and crispy puff pastry are a match made in heaven

Japanese cheesecake. Photograph: Harry Weir Photography

This is about as far from a thick, unctuous New York cheesecake as you can get

Delicious: raspberry lamingtons

Lamingtons are the go-to cake for parties and coffee mornings in Australia and New Zealand

Chocolate custard tarts: All the delights of a custard tart but with a chocolate boost. Photograph: Harry Weir Photography

For extra brownie points, grate more chocolate over the top once the tarts are cold


There is something magical about baklava. Layers of the thinnest pastry, filled with chopped nuts and soaked in aromatic syrup

This is definitely a dessert to pass around the table

Brioche, sliced and spread with butter and tangy blackcurrant jam or fragrant honey, is hard to resist.

How brioche manages to be so light and yet so buttery must be one of the wonders of the world

Easy macarons: These are based on the light, crisp, French-style macarons.

Homemade non-identical treats like these win out over shop-bought perfection every time

These lemon squares will disappear the moment you turn your back

Mixture of zest and juice showcases real depth of flavour possible with versatile fruit

Vegan raspberry tartlets

A coconut-based dessert, ideal for the vegan guest at your next dinner party

Easy pound cake: a recipe that every baker should keep in their repertoire

This farmhouse treat frequently elicits more praise than other flamboyant creations

Ice-cream sandwiches. Photograph: Harry Weir Photography

Feel free to swap in your favourite flavoured ice-cream to fill the centre

Ice-cream sandwiches. Photograph: Harry Weir Photography

Makes 10

Tray bake: Apricot and almond fingers

Baking: This apricot and almond tray bake will be a popular biscuit-tin filler

Apricot and almond fingers.

This apricot and almond tray bake will be popular as a biscuit tin filler

Raspberry millefeuilles. Photograph: Harry Weir

Vanessa Greenwood: Construct as many layers of pastry, cream and berries as you dare

Meringues can be made up to a week in advance and stored in an airtight container until needed

Vanessa Greenwood: As good weather arrives, make the most of the abundant fruit

Plum upside-down cake. Photograph: iStock

If it’s not the weather for cooking outdoors, you can stick this in the oven instead

Rich chocolate muffins. Photograph: Harry Weir

Bigger is better when it comes to these light and fluffy treats

Unicorn cake
Unicorn cake

Makes one large 20cm cake

A unicorn cake that makes a big impression

Vanessa Greenwood: This is easier to make than you'd think. And it's fun to decorate

Easter parade: served on Good Friday, hot cross buns mark the end of Lent

Vanessa Greenwood: I love them halved, toasted and spread with lots of butter

Hot cross buns

Photograph: Harry Weir
Apple slices

Pastry base, apple centre and soft sponge topping

Vanessa Greenwood’s apple slices. Photograph: Harry Weir

Vanessa Greenwood: These deliciously fruity slices are as easy to make as apple pie

Banoffee pavlova

A delicious twist on the classic biscuit base banoffee

Banoffee pavlova

Vanessa Greenwood: A delicious twist on the classic biscuit-base banoffee

Baked cheesecake with red berry glaze. Photograph: Harry Weir

Makes a 20cm round cheesecake

Baked cheesecake with red berry glaze. Photograph: Harry Weir

The red berry glaze gives an impressive finish and covers over any cracks

Vanessa Greenwood’s fruit cobbler
Fruit cobbler

Fruit cobbler. Photograph: Harry Weir

Vanessa Greenwood: This fruit cobbler is a quick and easy after-supper treat

Mint chocolate bars. Photograph: Harry Weir

A chocolatey base is topped with a fondant filling. Try them straight from the freezer

Rhubarb pie
Rhubarb pie

Serve your rhubarb pie warm, with ice cream or freshly whipped cream.

Vanessa Greenwood: No need to prebake the pastry base with this easy recipe

Plain scones. Photograph: Harry Weir Photography

Truly Irish scones are made like white soda bread and are delicious with cream and jam

Flapjacks by Venessa Greenwood. Photograph: Harry Weir

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